"Flu," or influenza, is an infectious disease caused by specific viruses that invade the respiratory tract. Influenza is characterized by coughing, fever, weakness, and body aches. On the other hand, food-borne illness primarily affects the digestive system and not the respiratory system. Intestinal cramps, diarrhea, and vomiting are not typical signs and symptoms of influenza, and coughing is not a usual sign of a food-borne illness. Thus, it is inaccurate to call a bout of diarrhea and intestinal cramps the "stomach flu." Many kinds of bacteria are pathogens that cause food-borne illness, including forms of Campylobacter, Clostridium, Escherichia, Listeria, Salmonella and Staphylococcus (kam′-pih-low-bak′-ter, klo-strid′-e-um, esh′-ear-i′-ke-ah, lis-te′-re-ah, sal′-mo-nell-ah, staff′-il-lo-cawk′-kiss). Store at least 1 gallon of water per person per day. Ideally, you should have at least a 3- to 5-day supply of drinking water, or at least 5 gallons of water for each person in a household. Children and breastfeeding women may need more than 1 gallon of water per day. Also, more water may be necessary for people living in warm climates. Furthermore, store extra water for food preparation, personal hygiene, dishwashing, and pets.
Water should be maintained in a cool place and in sturdy plastic bottles with tight-fitting lids.
Avoid storing water in areas where toxic substances, such as gasoline and pesticides, are stored. Over time, toxic vapors from these products may penetrate the plastic and contaminate the water.
Change stored water every 6 months.
Drink only bottled, boiled, or treated water until you are certain the public water supply is safe.
If you have time to prepare, fill a bathtub with water to use if it becomes necessary. The water, however, will need to be sanitized before being consumed.
If you drink bottled water, make sure the seal has not been broken.
A food additive is any substance that becomes incorporated into food during production, packaging, transport, or storage. Food manufacturers incorporate direct or intentional additives into their products for various reasons. Such additives may make food easier to process, more nutritious, able to stay fresh longer, or better tasting. Most additives are added to influence a food's sensory characteristics, including taste or color.
Color additives are dyes, pigments, or other substances that provide color to foods, drugs, or cosmetics
To grow, most microbes need warmth, moisture, and a source of nutrients, and some microorganisms also need oxygen. In general, high-risk foods are warm, moist, and protein-rich, and they have a neutral or slightly acidic pH. Such foods include meat, poultry, milk and milk products, and eggs.